6 Tasty Striped Bass Recipes
By: Keith "Catfish" Sutton
Whether you are looking for an appetizer or an entr', these 6 unique recipes offer simple methods to prepare your striped bass
Many people are under the mistaken impression that striped bass don’t make good table fare. Not so. If the fish are iced down after being caught, and all dark red flesh is removed from the meat when the fish are cleaned, the resulting fillets or steaks can be fried, baked, broiled, grilled or otherwise prepared to make a variety of delectable dishes.
Stripers also can be scaled and prepared whole. This makes for a dramatic presentation when you really want to impress your dinner guests.
For all but whole fish, the key to good flavor is using a very sharp knife (a fillet knife works well) and taking time to carefully remove the reddish bands of flesh along the lateral line and elsewhere. When done properly, you’ll be left with fish that has a nice pinkish color with no dark streaks. You can freeze it for later use, but for the utmost in tastiness, cook it fresh the day it was caught.
One of my favorite striper recipes, Striper Crabmeat, was shared by Arkansas fishing guide Jerry Blake. He often prepared it at the dock after helping clients catch limits of fish, and all who tried it said it tastes remarkably like crabmeat. I agree.
Blake starts with some Louisiana Crawfish, Crab & Shrimp Boil, a mixture of dry spices that will season the fish. The spices are mixed into a large pot of water according to package directions, then the water is brought to a boil. If you like, drop in some corn on the cob and new red potatoes and cook until done. The heat is then turned off, the striper fillets are added to the pot (a wire basket makes their removal easier), and the fish is allowed to cook for 20 minutes or so until the pieces can be flaked easily with a fork.
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